Healthy(ish) fish and chips

Plaice fillets 600g, skinned and boned
Fine polenta 150g
Garlic 2 cloves, minced
Eggs 2, beaten
Plain flour 3 tbsp, seasoned
Lemon 1, zest and juice
Thyme 1 tsp, chopped
Chives 1 tsp, chopped
New potatoes 400g, halved
Smoked paprika 1 tsp
Crushed chilli flakes 1 tsp
Fresh mint 8 leaves
Frozen peas 250g
Butter knob

1. Pre heat oven to 200°C/gas 6.
2. For the wedges; blanch the potatoes for 8 minutes until just softened in boiling salted water, drain and pat dry on kitchen towel.
3. Add a splash of oil to a non-stick frying pan, add wedges and cook flat side down to colour. Cook for 2 minutes, sprinkle with smoked paprika and chilli flakes and toss everything together. Transfer into an ovenproof dish and cook in the over for a further 5 minutes.
4. For the fish; mix the polenta, garlic, lemon zest and chopped herbs. Dust the fish fillets with the seasoned flour then dip in beaten egg and dust all over with polenta mix. Heat a non-stick pan and lay the fillets in away from you and cook on a medium heat for 2 minutes both sides.
5. For the peas; blanch the frozen peas in boiling water for 1 minute then drain and add to a blender with mint leaves and lemon juice.
6. Blitz half first with a splash of the blanching water to achieve a liquid consistency then add the remaining peas and blitz to a chunky puree. Arrange in pots and put on serving plate with hot drained fish and cooked wedges and finish off with a slice of lemon.